Squeeze the sausage meat out of the skins and straight into a large, deep frying pan over a high heat. Break it up with a wooden spoon and cook for 6–8 minutes, stirring occasionally, until deeply browned and a little crispy in places. Scoop out and set aside, leaving the fat in the pan.

Reduce the heat to medium. Add two tablespoons of olive oil to the pan and add the garlic and chilli flakes and cook for two minutes until fragrant.

Tip in the chopped tomatoes, oregano and a pinch of salt, stir everything together and simmer for five minutes until the sauce deepens in colour.

Add the chickpeas with all of their bean stock. Return the sausage meat to the pan and stir to combine. The bean stock will loosen everything and add a silky richness to the sauce - similar to starchy pasta water! Simmer for 8-10 minutes. Add plenty of cracked black pepper, and taste before adding salt - the bean stock and sausages will have done a lot of the seasoning work. Finally, stir in the fresh parsley and grated parmesan.

Divide into bowls and serve with a fresh rocket salad and/or garlic bread.

Veggie sausages work just as well. Or skip the sausage entirely for a fully plant-based version - the chickpeas and bean stock carry the dish on their own.

Add 100g cooked pasta - such as rigatoni orrecchiette - to take it further